Cook and Brew.

Polvoron has become one of the most loved sweet Filipino delicacies over the years. It is an easy to prepare powdered milk candy, made of flour, sugar, melted butter and powdered milk toasted all together. They are shaped and pressed into round or oval-shaped special molds that can be bought from the grocery or supermarket. Several polvoron variations and flavors exist now: the choco flavour, pinipig, nuts and the latest one is called, chocovron: polvoron coated with dark or white chocolate. Chocovron from Collette’s is my personal favorite. In fact, it was one of my sweet cravings when I was pregnant with my son.

Polvoron has also been a favourite “pasalubong” gifts to overseas friends and family.

Here’s a simple recipe that my sisters and I usually follow whenever we make our own polvoron during our childhood years.

Digiscrapped by yours truly.
Credits:
All A Flutter Paper by Eve Recinella
Posh petals tab element by Eve Recinella
Heart element by Amber Clegg
Bent photo template by Nancy Comelab
Alpha by sharonk
Photo Corner by Corina Nielsen
Idea from Katie the Scrapbook Lady’s February Amazing Months of Memories Class (Feb as Snack Food Month)

Lumpia is a type of stuffed spring rolls. They are served fried or non-fried and fillings vary: pork, beef or vegetables served with sweet and sour sauce. This is Chinese in origin and other Asian countries have their own lumpia versions and variations as well. In Taiwan, Singapore and Malaysia, it is called “popiah”. In Vietnam, it is known as “cha gio”. In the Philippines, it is called lumpia. The Filipino lumpia is further categorized to two: Lumpiang Ubod – served fresh and wrapped in a crepe-like sheet; and Lumpiang Shanghai, or Fried Spring Rolls or Fried Lumpia.

Here’s how we usually prepare our Fried Lumpia:
* 1 lb. ground pork
* 1/4 cup finely chopped onions
* 1/2 cup finely chopped carrots
* 1 small box of raisins
* 2 whole eggs
* 3 dashes of sesame oil
* salt and pepper, to taste
* 3 tbsp. soy sauce
* lumpia wrapper (1 pack usually has 50 sheets)
* vegetable oil, for frying

Procedure:
1. Combine all ingredients in a bowl. Mix until well blended.
2. Wrap into thin rolls with a lumpia wrapper. Fry in deep hot oil.
3. Serve with your favorite ketchup or make your own Sweet and Sour Sauce recipe.

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm.

Dear hubby celebrated his 2_th birthday last May 14 and here are the pictures of the food that we feasted over.

1.) Pansit
2.) Lumpia
3.) Red Ribbon’s Cookies and Cream Cake

Mom and Grandma arrived early this morning from an 8-9 hour bus drive from the province up north. Their arrival would mean a giddy giddy stomach later because they have lots of native foods in tow: homemade longanisa, tinapa, tulya (a clam species that is good for breastfeeding moms, they say), tupig, carabao milk candies, and crunchy chicharon. And the happiest of all, of course, my overly delighted stomach and my son who’ll be feeding from me through my milk. Happy Feasting to me!!!

Had a very busy day earlier but before I retire the night, I’m sharing a photo that I know you’ll be drooling over. Here’s the Lechon Cebu (flown in all the way from Cebu really!) we massacred and feasted on during our 2007 Christmas Party. Yummy!

CNT Lechon…lechon at its finest.

CNT Lechon Photo grabbed from my Love. Happiness. Us. blog

Photo snagged from my other blog

CNT Lechon
Address: 1377 Rama Ave, Guadalupe, Cebu City
Contact Numbers: (032) 254 4249 / (032) 254 6641